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Very Green Veggie Pesto Pizza
Vegan Express, Nava Atlas
A pizza featuring a tasty and unusual pesto base!
For the Spinach-Miso Pesto:
4 to 5 ounces baby spinach
59 ml1/4 c. fresh basil leaves
59 ml1/4 c. fresh parsley leaves
59 ml1/4 c. toasted walnuts or pine nuts
2 scallions, green parts only, optional
30 ml2 T. mellow miso
15 ml1 T. lemon juice
For the pizza:
22 ml1 & 1/2 T. olive oil
Spinach-Miso Pesto (ingredients above)
350 ml1 & 1/2 c. small broccoli florets
1 medium green pepper, cut into short, narrow strips
180 ml3/4 c. thinly sliced rounds from a small zucchini
3 to 4 garlic cloves, sliced
one 12- to 14-inch pizza crust
350 ml1 & 1/2 c. grated vegan mozzarella
For the pesto:
Combine the ingredients in a food processor. Best when used soon.
For the pizza:
Preheat oven to 425 F. Lightly oil a roasting pan.
Make the pesto and combine with 1/4 c. water.
Combine broccoli, bell pepper, zucchini, and garlic in a mixing bowl and drizzle with olive oil. Stir together. Transfer to prepared pan and put in the oven. Stir after 10 minutes and continue to roast until vegetables are touched with brown spots here and there.
Spread the pesto on the pizza crust and sprinkle evenly with cheese. Bake 15 minutes or until cheese is melted. Remove, let stand 1 minute and cut into wedges (it's easier to cut before piling on the veggies.) Distribute roasted veggies evenly over the pizza slices. Return to the oven for a couple of minutes until piping hot.